# Qarabagħli Mimli (Stuffed Marrows)

Source: https://www.malteserecipes.com/recipes/qarabaghli-mimli/

Traditional Maltese stuffed marrows filled with minced meat, rice, herbs, and tomato sauce. A comforting baked family dish.

Prep time: 30 minutes
Cook time: 1 hour
Servings: 4-6 people
Tags: vegetables, beef, pork, maltese-classic, baked, stuffed, main-course



## Ingredients

Measures: **1 tbsp = 15ml; 1 tsp = 5ml.** For local ingredient names and substitutions, see our [guide to Maltese ingredients abroad](/maltese-ingredients-abroad/).



- 6 medium marrows or large courgettes (zucchini)

- 2 tbsp olive oil

- 1 onion, finely chopped

- 2 cloves garlic, minced

- 400g minced beef (ground beef) or mixed beef and pork

- 80g rice

- 400g chopped tomatoes

- 2 tbsp tomato paste

- Small handful fresh parsley, chopped

- 1 tsp dried oregano

- Salt and black pepper to taste

- 60g grated cheese (optional)


## Instructions

1. **Prepare the marrows**: Cut the marrows in half lengthways and scoop out the centres, leaving sturdy shells. Chop some of the scooped flesh and set aside.

2. **Cook the filling**: Heat the olive oil and cook the onion until soft. Add the garlic, minced meat, and chopped marrow flesh. Cook until the meat browns.

3. **Add rice and tomato**: Stir in the rice, half the chopped tomatoes, tomato paste, parsley, oregano, salt, and pepper. Cook for 5 minutes, then remove from heat.

4. **Stuff**: Preheat the oven to 190°C (fan 180°C). Place the marrow shells in a baking dish and fill with the meat mixture. Spoon the remaining tomatoes around them.

5. **Bake**: Cover with foil and bake for 40 minutes. Uncover, sprinkle with cheese if using, and bake for another 15-20 minutes until tender and golden.

Qarabagħli Mimli are Maltese stuffed marrows, usually filled with minced meat, rice, herbs, and tomato. They are a practical, comforting family dish and a good example of Maltese home cooking built around seasonal vegetables.

## Serving Suggestions

- Serve with roast potatoes or crusty bread
- Add a green salad on the side
- Spoon over the tomato juices from the dish
- Good warm or at room temperature

## Traditional Notes & Tips

- Do not scoop the marrows too thinly or they may collapse
- The rice finishes cooking in the oven
- Some families add an egg to bind the filling
- Cheese on top is optional but common
- Leftovers reheat well the next day





## Serve with or cook next

- [Bżar Mimli (Stuffed Peppers)](https://www.malteserecipes.com/recipes/bzar-mimli/): Try a similar meat-and-rice filling in peppers.

- [Brunġiel Mimli (Stuffed Aubergines)](https://www.malteserecipes.com/recipes/brungiel-mimli/): Use aubergines for another stuffed-vegetable main.

- [Ross il-Forn (Maltese Baked Rice)](https://www.malteserecipes.com/recipes/ross-il-forn/): Bake rice and minced meat together when you do not want to fill vegetables.